For Valentine’s Day this year, I wanted to make something special for dinner. I had no idea what I was going to cook, but I knew I wanted it to be delicious, hardy, and something new. I started brainstorming, and decided that a Vegan friendly Pot Pie would be a perfect fit. Here is my recipe for Miniature Mushroom Lentil Pot Pies:
1 Tbsp Olive Oil
1 1/2 Cups Sliced Mushrooms (I used Cremini Mushrooms)
1 Cup Dried Green Lentils
2 Cups Vegetable Broth
1 Tbsp Corn Starch
1/3 Cup Cold Water
2 Cups Frozen Mixed Vegetables (Peas, Carrots, Corn…)
Soak Lentils in a bowl with 2 – 3 Cups of Water. **Let Soak for 3-6 Hours
Once lentils have soaked, heat up olive oil over medium heat in a large sauce pan.
Add onions to the sauce pan and sauté until the begin to turn transparent (approximately 3 minutes).
Add Mushrooms and cook for another 3 minutes while stirring frequently – Add a Tablespoon of Vegetable broth if the pan gets dry.
Drain the lentils from the water, and stir them into the mushrooms and onions in the pan.
Add vegetable broth and bring the pan to a boil.
Reduce heat to medium low, and cook for 30 minutes or until the liquid has reduced to about 1/4 of what it started as.
In a small bowl, mix Corn Starch and the Cold Water together until it becomes milky.
Stir the corn starch mixture into the pan, and bring to a slight bowl while stirring constantly.
Stir in the frozen vegetables and remove from heat.
Pour into the pie shells, cover the filling in the shells with more pie dough if desired, and bake at 350′ for 15-20 minutes or until top crust is golden brown and filling has heated through.